I've had a couple of Chinese Cocktails (http://cocktaildb.com/recipe_detail?id=2887) tonight. Although I'm not so sure what's so Chinese about them, they sure are tasty... I used Appleton Special rum, Luxardo Triplum instead of curaçao, Luxardo maraschino, Fee Bros. old-fashioned bitters, and Stirrings grenadine [1]. For lack of lemons, I omitted the lemon twist.

The result was smoky-sweet, with the pomegranate flavor from the grenadine hovering in the background, and the liqueurs harmonizing perfectly. :drink:

Does anyone else have any suggestions for rum-based drinks?

[1] I won't even touch Rose's or Collins so-called grenadine...

T47

07-15-2007, 10:40

Mojito's are my summer favorite.

OscarV

07-15-2007, 10:57

Does anyone else have any suggestions for rum-based drinks?

..

Caipirinhas is my favorite rum-based drink, made with the Brazilian rum Cachaca.

ratcheer

07-15-2007, 16:25

My favorite rum cocktail is not a true cocktail, but it is simple and good, although it can take just a bit to get used to. The Hemingway Daquiri is not just named for Ernest Hemingway, it was actually a favorite of his.

1 large glass full of crushed ice
1 large shot (about 2 oz) of good rum
Juice of 1/2 fresh lime

That's it. I like it with something along of Mt Gay Eclipse rum from Barbados, which is not too sweet but you get a fairly full sugar cane flavor.

Tim

bluesbassdad

07-15-2007, 19:01

In my younger days I drank something very similar.

Substitute a squeeze of lemon for the lime. Oh, and substitute Bacardi for the "good rum".

Next time I'm near rum I'll try Papa's version.

Yours truly,
Dave Morefield

barturtle

07-15-2007, 19:21

I've seen many recipes for the Papa Doble...the one thing they mostly have in common is that they are not blended daquiris...just either up or rocks...I prefer mine with a squeeze of lime and a teaspoon of sugar...and a double pour of rum

Easy to make a punchbowl full, just pour in a 64 oz carton of the juice, a 2 ltr bottle of Squirt or other Grapefruit soda and rum - I usually add a cup and a half, more or less. Float some sliced strawberries, one sliced orange and/or one sliced lemon in the punch bowl.

spun_cookie

06-21-2008, 21:24

Simple rum and coke is always a favorite... but here is more than you could make is a long evening:

http://www.drinksmixer.com/cat/133/

Rughi

06-22-2008, 14:22

Funny that this thread was pulled out of its slumber yesterday, as just Friday night I was goofing around with some rum.

I was working on versions of a Rickey (spirit, lime, sugar). It seems many famous rum drinks are slight manipulations of a Rickey, usually with the addition of a fruit juice or maybe a liqueur. In fact, Tim's recipe of the Hemingway Daiquiri is really just a famous name on a Rum Rickey.

I had both Myer's Dark and a generic amber rum on hand. I found I like dark rum tempered with some of the amber in this drink (as most rum cocktails choose to do). To play up the molasses angle, I used 1/2 of the sweetener as brown sugar and 1/2 white sugar. Here was the mix I preferred:

As is my custom, I shook the bejeezus out of the mixture in a shaker to chill and froth the drink.

This base seemed to substitute the water with a splash of pretty much any fruit juice well. I tried and liked it with orange, lemon and peach. Adding coconut and/or pineapple juices pretty much would land you on famous tiki drinks.

Roger

ratcheer

06-22-2008, 15:22

I had a wonderful drink at Commander's Palace in New Orleans, yesterday. I do not know the proportions, but I do remember the ingredients the menu stated it contained:

Crescent City Cooler

Cruzan rum infused with guava
Peychaud's bitters
Lime juice
Ginger aleI don not know if the guava infused rum is a ready made product or if they made it, themselves.

Tim

Rughi

06-22-2008, 18:04

Holy Cow!
I didn't list the lime! It's key to the drink.
I've been squeezing a full tiny round lime per drink, which is probably about the same as 1/2 a standard lime.

Funny that this thread was pulled out of its slumber yesterday, as just Friday night I was goofing around with some rum.

I was working on versions of a Rickey (spirit, lime, sugar). It seems many famous rum drinks are slight manipulations of a Rickey, usually with the addition of a fruit juice or maybe a liqueur. In fact, Tim's recipe of the Hemingway Daiquiri is really just a famous name on a Rum Rickey.

I had both Myer's Dark and a generic amber rum on hand. I found I like dark rum tempered with some of the amber in this drink (as most rum cocktails choose to do). To play up the molasses angle, I used 1/2 of the sweetener as brown sugar and 1/2 white sugar. Here was the mix I preferred:

As is my custom, I shook the bejeezus out of the mixture in a shaker to chill and froth the drink.

This base seemed to substitute the water with a splash of pretty much any fruit juice well. I tried and liked it with orange, lemon and peach. Adding coconut and/or pineapple juices pretty much would land you on famous tiki drinks.

Roger

texascarl

06-23-2008, 11:31

I forgot to mention - in my rum punch recipe, add a bottle of sparkling wine. I use Cava or WA state Chateau Ste. Michelle blanc de blancs because I usually have those on hand.

Tim, the cooler sounds good, I'll have to get some mangos. Everytime I go to Commander's I make a point of trying something new, but I always have a Ramos Gin Fizz there. Plus turtle soup and the bread pudding souffle.

ratcheer

06-23-2008, 16:09

Carl, it wasn't mango, it was guava. But I understand, I always confuse those two, too.

"Shake like the dickens with plenty of crushed ice, and pour into a double old-fashioned glass. Garnish with a spent lime shell and sprig of mint. I find it to be a well balanced drink, but if you find it too sweet then ditch the rock candy syrup, and maybe 1/4 ounce of the orange curaçao."

TomH

06-27-2008, 06:39

Jono,

It is my experience from drinking dirty bananas and hummingbirds over several years in Jamaica there is no standard recipe (even the same bartender will sometimes vary (either because of available ingredients or personal whim - after all this is Jamaica - no problem mon). I will say that it has been our experience that these drinks should be made with a real banana rather than flavored with banana infused rum creme or banana liquers. Here is a basic recipe with some variations that we use:

Dirty Banana

1 medium banana
1 1/2 - 2 oz. Rum Cream (Bailey's Creme with a splash of rum can be used if not available)
1-1 1/2 oz. Tia Maria (or Kaluha)
(Note - I never really measure these, just pour to get the taste I like)
Simple syrup or table sugar to taste
milk or cream
add ice & blend

Hummingbird (My personal favorite alcohol based milkshake)

1 medium banana
1 oz.Tia Maria (Kaluha can be substitued)
1 oz. rum cream (Bailey's Creme with a splash of rum can be used if not available)
1 oz rum (Appleton's preferred) (some bartenders use vodka instead or in addition - some leave out the extra rum or vodka)
(Again, I don't measure these - just pour until I think it's right - sometimes adjust after blending)
strawberry syrup (We frequently use fresh strawberries if in season - if they aren't super sweet I will use a little sugar too)
milk or cream
add ice & blend